Bites 2013: La Belle Salad
It's a model entrée salad, alive with crunch and color. Over a bed of organic spring mix, ingredients are compartmentalized for mixing as you please. Among them: grated carrots, red onion slivers, cucumber rounds, halved baby tomatoes, avocado segments and a small log pile of semi-crisp asparagus spears. Shredded white cheddar adds richness, followed by a formidable tang from the creamy house Dijon vinaigrette. ($12/$2 extra for ham and chicken topping)
Best Of 2010: Crêpes
Imagine that ... in a year when four direct competitors move into town — two within a block away — long-standing La Creperie still earns your vote as best spot for crêpes. Apparently, our thin-pancake-loving locals are loyal, and 30-plus years in the business aren't easily forgotten. We're not really sure why the crêpe craze hit us so hard at this very moment in time, but La Creperie obviously still stands out with its renditions of both sweet and savory crêpes. Look for around 15 savory options including classic French flavors like a beef bourguignon, and five or so sweet choices like a Suzette. — Matthew Schniper
Expect excellent French cuisine in an intimate setting. Just thinking of the seafood crepes with mushrooms in a white wine sauce can make a regular salivate. You want to linger over every course, starting with escargot.